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SARALEE'S Beet Salad
Lunch American

SARALEE'S Beet Salad

4.6

Prep
10 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil the beets until tender, about 45 minutes. Remove from heat, allow the beets to cool, and peel. Shred the beets using a box grater.
  2. 2 In a salad bowl, mix the onion, salt, black pepper, vinegar, and sugar together lightly until thoroughly combined and the sugar has dissolved; mix in beets, chill, and serve.

By SARALEE

Strawberry Summer Salad
Lunch American

Strawberry Summer Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk mayonnaise, sugar, and vinegar together in a small bowl until well combined; stir in poppy seeds until incorporated.
  2. 2 Toss lettuce, spinach, and onion together in a large bowl; drizzle dressing over top and toss to coat. Add strawberries; lightly toss.

By The Dahl House

Missy's Candied Walnut Gorgonzola Salad
Lunch American

Missy's Candied Walnut Gorgonzola Salad

4.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
  2. 2 Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.

By MissyPorkChop

Okra Salad
Lunch American

Okra Salad

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place bacon in a large skillet over medium heat. Cook until evenly browned, then remove to paper towels to drain. Pour off most of the bacon grease, leaving a thin coating on the pan. Add okra to the bacon grease in the skillet, and fry until tender, about 5 minutes. Transfer the okra to a salad bowl, and toss with the onion, green pepper, and tomato. Crumble in the bacon.
  2. 2 In a small bowl, whisk together the sugar, corn oil, and vinegar until the sugar has dissolved. Pour over the salad, and toss to coat. Chill for 30 minutes before serving.

By LUNANA

Make-Ahead Summer Bean Salad
Lunch American

Make-Ahead Summer Bean Salad

Prep
15 min
Cook
5 min
Total
740 min

Instructions

  1. 1 Combine sugar, vinegar, oil, and black pepper in a small saucepan over medium-low to low heat; cook and stir until sugar is dissolved, 3 to 5 minutes. Off heat, cool slightly.
  2. 2 Toss kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl until combined. Pour slightly cooled vinaigrette over bean-vegetable mixture; toss to coat.
  3. 3 Cover the bowl with plastic wrap; marinate in the refrigerator before serving or freezing, at least 12 hours, stirring once or twice.
  4. 4 Drain salad; serve using a slotted spoon.

By MistyK

Floating Cucumber, Tomato, and Onion Salad
Lunch American

Floating Cucumber, Tomato, and Onion Salad

4.3

Prep
30 min
Cook
Total
750 min

Instructions

  1. 1 Combine cucumbers, onion, and tomato in a large bowl.
  2. 2 Whisk sugar, white vinegar, balsamic vinegar, salt, and celery seeds together in a separate bowl until sugar is dissolved; pour over vegetables and toss to coat.
  3. 3 Cover the bowl; refrigerate before serving, about 12 hours.

By Reuben Howell

Broccoli Raisin Salad
Lunch American

Broccoli Raisin Salad

4.9

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and cool. Chop bacon.
  2. 2 Mix broccoli, bacon, red onion, and raisins in a bowl.
  3. 3 Whisk mayonnaise, sugar, and vinegar together in a bowl; stir dressing into broccoli mixture until evenly coated. Cover bowl and refrigerate for flavors to blend, about 1 hour. Sprinkle salad with sunflower seeds.

By ed smith

Wilted Spinach Salad
Lunch American

Wilted Spinach Salad

4.7

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  3. 3 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
  4. 4 Toss spinach and green onions together in a large bowl.
  5. 5 Heat the reserved drippings over low heat. Whisk 2 remaining eggs, sugar, white vinegar, and red wine vinegar together in a small bowl; add to warm drippings and whisk until thickened, about 1 minute.
  6. 6 Pour warm dressing over spinach; add crumbled bacon and toss to coat. Garnish with chopped egg.

By CHPBD

Blue Cheese Potato Salad
Lunch American

Blue Cheese Potato Salad

4.5

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain, cool, and chop, leaving skins on. Set aside.
  2. 2 Meanwhile, cook bacon in a large, deep skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
  3. 3 Whisk green onions, oil, vinegar, black pepper, and salt together in a large bowl. Add potatoes, bacon, and cheese; toss to coat.

By TOSWEETFORU

Heirloom Tomato Salad with Nectarines, Avocado, and Arugula
Lunch American

Heirloom Tomato Salad with Nectarines, Avocado, and Arugula

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk oil and vinegar together in a bowl.
  2. 2 Place the sliced tomatoes on a platter and drizzle with about half of the vinaigrette and sprinkle with a pinch of regular salt. Place half the arugula on top of the tomatoes, then add the nectarine and avocado slices. Add the balance of the arugula and gently toss ingredients with the balance of the vinaigrette. Sprinkle with flaky sea salt and more pepper.

By GroveProvisions

Everyone's Favorite Spinach Salad with Poppy Seed Dressing
Lunch American

Everyone's Favorite Spinach Salad with Poppy Seed Dressing

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk vinegar, oil, sugar, poppy seeds, onion, Worcestershire sauce, and paprika together in a bowl until sugar is completely dissolved.
  2. 2 Layer spinach, strawberries, blue cheese, and pecans in individual bowls. Drizzle dressing generously over each salad.

By GOHIPP

Tangy Pear and Blue Cheese Salad
Lunch American

Tangy Pear and Blue Cheese Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
  2. 2 In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

By LARAL

7-Layer Salad
Lunch American

7-Layer Salad

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish.
  2. 2 Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.

By Kara Parsons

Sweet and Sour Hot Ham Sandwiches
Lunch American

Sweet and Sour Hot Ham Sandwiches

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Coat large skillet with no-stick cooking spray. Heat skillet over medium heat. Saute ham, 1/3 at a time, 15 seconds or until ham is lightly browned. Remove from skillet and place in large bowl.
  2. 2 Heat oil in same skillet over medium-low heat. Add onion and green pepper; saute 7 minutes or until tender.
  3. 3 Stir in ham glaze, undrained pineapple, brown sugar and vinegar. Heat through. Pour over ham in bowl; toss to coat. Serve on rolls.

By Crosse Blackwell

PDQ Hot Beef Sandwiches
Lunch American

PDQ Hot Beef Sandwiches

4.4

Prep
20 min
Cook
210 min
Total
710 min

Instructions

  1. 1 Heat vegetable oil in a large Dutch oven over medium-high heat. Place the roast in the pan, and brown on all sides.
  2. 2 Reduce heat to medium-low, and pour in the chili sauce, water, and vinegar. Season with chili powder, salt, pepper, garlic powder and white sugar. Simmer over medium-low heat for 3 hours, or until meat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce, and refrigerate.
  3. 3 Slice or shred beef, and place in a large pot on the stove with the sauce. Heat through, and serve alone, or on your favorite sandwich buns.

By GOLDIE6175

Summer Kidney Bean Salad
Lunch American

Summer Kidney Bean Salad

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine kidney beans, corn, and tomatoes in a salad bowl.
  2. 2 Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.
  3. 3 Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.

By Lisa_P

Sweet and Tangy Broccoli Salad
Lunch American

Sweet and Tangy Broccoli Salad

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
  2. 2 Place broccoli, onion, raisins, and bacon in a large bowl.
  3. 3 Stir mayonnaise, sugar, and vinegar together in a bowl; pour dressing over broccoli mixture and toss to coat. Season with salt and black pepper.

By Dina

New Red Potato Salad
Lunch American

New Red Potato Salad

4.5

Prep
20 min
Cook
20 min
Total
160 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain, cool, and chop into 1-inch cubes. Transfer to a large bowl.
  2. 2 Meanwhile, place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water; cool, peel, and dice.
  3. 3 Whisk mayonnaise, green onions, milk, vinegar, salt, and black pepper together in a bowl until well combined; pour over potatoes. Add eggs and celery; mix well.
  4. 4 Cover the bowl with plastic wrap; chill in the refrigerator before serving, about 2 hours.

By DWAGNER

Southern Deviled Eggs
Lunch American

Southern Deviled Eggs

4.6

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Scoop yolks from egg halves into a bowl. Mash the yolks with mayonnaise, yellow mustard, spicy brown mustard, black pepper, white vinegar, sugar, and sweetened condensed milk until the mixture is smooth. Spoon yolk filling into egg halves and sprinkle each deviled egg with paprika; top deviled eggs with 2 slices of black olive.

By Joy

Avocado Toast and Egg for One
Lunch American

Avocado Toast and Egg for One

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine shallot, red wine vinegar, and a pinch of salt in a bowl; set aside. Mash avocado with lime juice and salt in a second bowl.
  2. 2 Heat 2 to 3 inches of water in a small, shallow saucepan until boiling. Add vinegar and reduce heat to a light simmer. Crack egg into a small ramekin and lower it to the surface of the water, carefully easing it out of the ramekin into the simmering water. Poach egg until white is completely set and yolk is slightly soft, 3 to 4 minutes. Remove with a slotted spoon and transfer to a paper-towel lined plate. Sprinkle with salt and pepper.
  3. 3 Toast bread to your liking and remove to a plate. Top with mashed avocado, some of the pickled shallot, and poached egg. Sprinkle with aleppo pepper and serve immediately.

By France Cevallos

Belgian Salad
Lunch American

Belgian Salad

4.6

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 In a saucepan over medium-high heat, bring oil, vinegar, and sugar to a boil. Reduce to a simmer, and stir until sugar is completely dissolved. Refrigerate 1 hour.
  2. 2 In a medium bowl, mix together the green beans, peas, corn, pimentos, celery, and onion. Pour in dressing, and toss to coat. Cover and refrigerate 8 hours, or overnight. Season with salt and pepper, and serve chilled.

By Lisa Hazlett Johnson

Pittsburgh Ham Barbecues
Lunch American

Pittsburgh Ham Barbecues

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C).
  2. 2 Melt butter in a large skillet over medium-high heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in ketchup, water, vinegar, brown sugar, Worcestershire sauce, and mustard; simmer about 10 minutes. Stir in ham; cook until sauce is bubbling and ham is heated through, 5 to 7 minutes.
  3. 3 Meanwhile, heat kaiser rolls in the preheated oven until toasted, 5 to 7 minutes.
  4. 4 Divide ham mixture among toasted rolls; top with pickle relish. Serve hot.

By Nanner

Seafood Pasta Salad
Lunch American

Seafood Pasta Salad

4.5

Prep
25 min
Cook
10 min
Total
335 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
  2. 2 While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
  3. 3 In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

By flwrpwr60

Lower Fat Amish Macaroni Salad
Lunch American

Lower Fat Amish Macaroni Salad

4.6

Prep
15 min
Cook
10 min
Total
175 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until cool.
  2. 2 Combine eggs, celery, and peas in a large bowl. Whisk mayonnaise, sugar, mustard, vinegar, celery seed, and salt together in a separate bowl until sugar dissolves; pour over egg mixture. Stir in macaroni until thoroughly coated with dressing. Cover and refrigerate before serving, at least 2 hours.

By Allrecipes Member

Picnic Marinated Summer Slaw
Lunch American

Picnic Marinated Summer Slaw

4.6

Prep
20 min
Cook
5 min
Total
145 min

Instructions

  1. 1 Combine cabbage, bell pepper, cucumber, green onions, and tomato in a large bowl.
  2. 2 Combine sugar, oil, vinegar, salt, and black pepper in a saucepan over medium heat; cook and stir until sugar dissolves, about 5 minutes. Cool marinade.
  3. 3 Pour marinade over cabbage mixture; stir to coat. Marinate slaw in the refrigerator for at least 2 hours.

By rosebud434